crackling pork with frazzled sage and garlic mash


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Cooking receipe to make crackling pork with frazzled sage and garlic mash under category General Recipes. You may find some video clips related to this receipe below.

crackling pork with frazzled sage and garlic mash

1 1/2kg good fatty belly pork on the bone (ask your butcher for this)

regular fine salt

sea salt

black pepper

6 large baking potatoes

2 bulbs garlic wrapped in foil

1 bunch sage

knob of butter

generous slug of cream or milk

Preheat the oven to 220C/ 425F/Gas Mark 7.

Using the point of a sharp knife (a Stanley knife or scalpel blade is good for this) densely prick the skin of the pork all over piercing right through to the fat.

Rub with lots of salt and black pepper (use fine as well as sea salt to get right into the holes).

Place on a rack set over a roasting tray and roast in the preheated oven for about 30 minutes.

Turn down the temperature to 150C/300F Gas Mark 2 and roast for a further 1 1/2 hours.

Next add the potatoes to the oven (in a separate roasting tray) and cook with the pork for 1 1/2 hours more until the pork skin has turned to a burnished gold.

Put the foilwrapped garlic bulbs in the oven for the last hour of cooking time.

At the same time dip the sage in the fat and lay it across the crackling.

When the pork is ready skin the potatoes.

Pop the caramelised garlic cloves from their skins and mash all together with butter and cream; keep warm.

Place the pork on a board skinside down then use a serrated bread knife to slice the meat and crackling into thick strips each with a rib attached. Serve with the frazzled sage and the roast garlic mash.

If you want it in a sandwich instead debone the meat and cut into smaller pieces and stuff; with the sage between thick bits of bread.

If you fancied you could embellish it further with salad leaves and apple sauce.

Sage and pork are a roasting combination made in heaven. The Eire Brothers

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